Nutrients biological value

All nutrients (except water) may undergo either chemical or physical changes during processing that render them inactive or less bioavailable. This occurs for macro- as well as micronutrients. During browning, the amino acid lysine can react with carbohydrates to lower the biological value of protein. 

C-values in planktonic and benthic foraminifera can be used to monitor CO2 variations in the atmosphere by measuring the vertical carbon isotope gradient, which is a function of the biological carbon pump. This approach was pioneered by Shackleton et al. (1983), who showed that enhanced contrast between surface waters and deeper waters was correlated with intervals of reduced atmospheric CO2 contents. Increased organic carbon production in surface waters (possibly caused by enhanced nutrient availability) leads to the removal of carbon from surface waters, which in turn draws down CO2 from the atmospheric reservoir through re-equilibration. 

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